5-hour Stew

When Jeff and I were first married, we sometimes drove the four hours to his grandparents house in Idaho. His grandma, Helen Stowell, would always have this stew in the oven, ready whenever we were. Served with rolls or homemade bread, it's the perfect comfort food on a cold day. The amounts are not specific so put in as much as you like. If I'm making a large batch, I'll sometimes add 2 cans of tomato soup instead of one.

Stew meat – trim the fat and cut into large bite-sized pieces

potatoes, cut into large bite-sized chunks

carrots, cut into large bite-sized chunks

1/2 of an onion, chopped (can also use a small handful of dried minced onion)

Tomato soup + 1/2 can water

Salt and pepper, to taste

     Combine all in oven safe container and bake at 300° for 5+ hours or until ready to eat. Can also be cooked in a crock pot on low for 5-6 hours. Serve with homemade bread or rolls.